Put that store-bought, ready-made, frozen puff pastry down! I have a better idea. Let’s make homemade, rough puff pastry. It’s buttery, flaky, and puffs up nicely. Best of all, it’s easy to make. You just need to be brave, and have the proper equipment. Continue reading →
I’ve been on the hunt for the perfect brownie. I wanted something with a good chocolate flavor, and a perfect fudgy texture. First, I started with Chocolate Souffle Brownies. They were fantastic, but not quite what my taste buds were craving. A little too dark. I then made a batch of Cherry Walnut Brownies. They were also good, but a little too sweet. Well, ladies and gentleman (or if I’m being honest) Mom, I have found it. I’ve found the recipe for the best fudge brownies ever! Salted fudge brownies are perfect in texture and taste. What sets them apart is the sprinkling of salt in each bite which really brings out the chocolate flavor while subduing its bitterness. I got this recipe from Kate Krader at Food & Wine Magazine. She created it when she was 10. You know what I was doing when I was 10? Watching Three’s Company while eating a whole bag of Cheetos, probably. Continue reading →
My neighbor has his own catering company, and he has asked me to bake desserts for a few of his events. I usually provide around 10 dozen pastries per party. It’s time consuming, a little nerve-wracking, but so rewarding. I’ve learned a lot about baking this way, and I’ve slowly developed my own pastry menu. It includes, but not limited to, mini chocolate ganache cakes, milk chocolate tarts, cannoli, petit fours, assorted cookies, and chocolate covered strawberries. However, the one dessert that has been requested frequently, but given me the most problems is the beloved brownie. I don’t get it. It’s either over baked, or under baked, or not fudgy, or too mushy, or hard around the edge while being very soft in the middle. Therefore, I am on a quest to figure out what makes the brownie tick. I had beginners luck with the chocolate souffle brownies. I thought I would give Nigella Lawson’s How To Be A Domestic Goddess brownies a try. It was a good start… not perfect, but still delicious. I adapted the recipe and added some extra ingredients. And I baked them for my dad’s birthday. He just turned 67. He deserves a platter of cherry walnut brownies. Continue reading →
Happy New Year! As a tradition, I like to state my New Year’s resolutions on Project Pastry Love’s first post of the year. In 2015 I included a long list of resolutions in the Chocolate Souffle Brownies post. On my 2016 Milk Chocolate Tartlets With Pretzel Crust post I resolved to be a little less fearful. I am happy to report that the year contained many brave moments for me. (In a forgivable lapse, I did make Cameron decorate our front yard for Halloween because I was afraid to touch the big fake spiders). For 2017 I resolve to take the people-pleaser in me and dial her down a notch. I’m going to say “no” to things a little more often and not worry so much about what people think of me. Now. Back to desserts. I made you a salted caramel popcorn cake and I really hope you like me it. Continue reading →
